A great natural wine. Aged for 8 months in oak, this wine has a complex nose, which is spicy and packed full of punchy liquorice, chocolate and dark fruits. Crisp, pleasant and persistent in the mouth.

Fermented in wooden barrels, 70% crushed and 30% the whole bunches. A temperature controlled fermentation to reach 28°C. A natural fermentation without the addition of yeast, which takes around 10 days, then the malolactic ferment starts with skin contact for 1 month. Aged in neutral oak for 8 months.